Module Outline
Date retreived
22/07/2026 5:29 PM AWST
22/07/2026 5:29 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
International Cookery
International Cookery
Module
National Code
State Code
68293
68293
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
Nominal Hours
68
Description
PRACTICAL
To develop the practical skills and techniques required for the preparation and
presentation of international dishes.
To develop the practical skills in the different
cuisines common to the Hospitality Industry in
Australia.
To apply the principle procedures and techniques acquired in the associated
theory component of each of the different cuisines.
THEORY
To develop an awareness of the different cuisines utilised in the Hospitality
Industry in Australia.
To develop theoretical concepts of the cooking and
presentation techniques applicable to each of the
different cuisines.
To develop an awareness of the impact of
international cuisines on Australia's Hospitality
Industry.
To develop the practical skills and techniques required for the preparation and
presentation of international dishes.
To develop the practical skills in the different
cuisines common to the Hospitality Industry in
Australia.
To apply the principle procedures and techniques acquired in the associated
theory component of each of the different cuisines.
THEORY
To develop an awareness of the different cuisines utilised in the Hospitality
Industry in Australia.
To develop theoretical concepts of the cooking and
presentation techniques applicable to each of the
different cuisines.
To develop an awareness of the impact of
international cuisines on Australia's Hospitality
Industry.
No information
Evidence Guide
Internal Assessment 100%
1 Continuous assessment of student performance BASED ON MASTERY OF
SKILLS on a lesson-by- lesson basis.
(Lesson 1 not assessable) 60 marks
2 ONE 4-HOUR Practical Examination set by TED appointed
examiner. 20 marks
3 ONE 1-HOUR theory test. 20 marks
1 Continuous assessment of student performance BASED ON MASTERY OF
SKILLS on a lesson-by- lesson basis.
(Lesson 1 not assessable) 60 marks
2 ONE 4-HOUR Practical Examination set by TED appointed
examiner. 20 marks
3 ONE 1-HOUR theory test. 20 marks
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 8640 | Business Hospitality Management | Accredited course | |
| 6970 | Hospitality Studies | Accredited course |